This dairy-free banana bread is 100% whole-grain. I love to slice and slather it with homemade lime curd, a nice variation on the more common lemon curd.

For the lime curd:

¼ cup granulated sugar

2 large egg yolks

1 Tbsp fresh squeezed, strained lime juice (from about 2 small limes)

Zest of 2 small limes

2 Tbsp unsalted butter

Pinch salt

In a medium saucepot, bring one inch of water to a boil over high heat. Place a medium-sized heat-safe bowl on top (the bottom of the bowl should not touch the water).

In the bowl, whisk together the sugar, yolks, and juice. Whisk constantly until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat, and whisk in the zest, butter and salt. Cool to room temperature, and chill until cold, at least 1 hour.

For the banana bread:

Cooking spray

2 large, very ripe bananas

2 large eggs

¼ cup safflower oil

1 cup plain unsweetened soymilk

1 tsp vanilla extract

1 cup white whole-wheat flour

1 cup whole-wheat pastry flour

¾ cup granulated sugar

2 tsp baking powder

1 tsp salt

Preheat the oven to 375° F, and spray a loaf pan with cooking spray. In a large bowl, mash the bananas with a potato masher. Add the eggs, oil, milk, and vanilla, and whisk until almost smooth. In a small-medium bowl, whisk together the two flours, sugar, baking powder, and salt. Add the dry mix to the wet mix, and stir just until combined.

Pour batter into the loaf pan, and bake on the center rack until a tester poked into the center comes out with only a few crumbs, 50-60 minutes. Let cool to room temperature, then remove from the pan, slice, and serve with the lime curd.